Artichokes with Roasted-Pepper Dip

Ingredients

• 1 pound artichokes 
• 1  bay leaf 
• 0.1 teaspoon pepper black
• 0.5 teaspoon capers 
• 2 teaspoons dijon mustard 
• 1 tablespoon feta cheese crumbled finely
• 0.3 teaspoon fines herbes dried
• 3 slices optional: lemon 
• 2 teaspoons olive oil 
• 2  bell peppers red
• 1 teaspoon red wine vinegar 
• 12 cups water 

Equipment

• bowl
• baking sheet
• blender
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise, discarding seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and set aside.
6. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven.
7. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily.
8. Drain well; discard lemon and bay leaf. Set aside.
9. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth.
10. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 cup into a serving bowl; sprinkle with feta and capers.
11. Serve with artichokes. Cover and chill remaining dip.